Spinach Smoked Salmon and Creme Fraiche Pie with Baked Sweet Potato

Spinach Smoked Salmon and Creme Fraiche Pie with Baked Sweet Potato

Posted 2016-08-07 by finyfollow

I have made my own pastry for this pie however, if you are in a hurry, you could use a bought one though of course, it is not quite the same!

I have teamed this delicious tart with baked sweet potato covered in a sour cream, spring onion, and chive sauce.

Preparation Time: 30 minutes plus resting time for the dough
Cooking Time: 45 minutes each
Makes: 4 servings

For the baked sweet potato
1 very large (or 2) sweet potatoes
100 g sour cream
1 spring onion, chopped finely
1 tbsp chives, chopped finely
25 g butter

For the Pastry
225 g plain flour
75 g butter
Pinch of salt

For the spinach pie filling
150 g spinach leaves
200 ml creme fraiche
2 large eggs, beaten
100 g smoked salmon, roughly cut
25 g Parmesan cheese, grated

For the baked potato
  • This can be baked a bit earlier or put in the oven when you are doing the pastry, however it will take about 40 - 50 minutes to cook.

  • Place the washed, scrubbed, sweet potatoes in a tray lined with baking paper.

  • Cook for about 40 minutes or until done - see note below..

  • Meanwhile mix the sour cream, spring onions and chives together.

  • Cut the baked sweet potatoes in half lengthways, top with the butter, and put the sour cream mixture on top.

  • For the pastry
  • You can either do this by hand, which I found easier, or use a food processor.

  • Chop the butter up and mix the ingredients for the pastry. It will resemble bread crumbs.

  • Add 2 - 3 tbsp cold water or however much you need to make it into a smooth dough.

  • Knead until you have a round ball.

  • Meanwhile put some baking paper into a 21 cm pie dish and spread the dough onto it. I did not use all the dough as I prefer the pastry very thin.

  • Prick the base and put in the fridge for 30 minutes.

  • Turn on the oven to 200°/180° fan forced.

  • Put some baking paper over the dough, and then some baking beans or something heavy -make sure it is not something that burns. I bought [link http://reviewclue.com.au/ceramic-pie-weights-by-dline/ pie weights] which are great. Bake the pastry for 10 minutes, remove the paper and weights, and bake for a further 5 or so minutes.

  • Meanwhile, put the spinach in a bowl and pour boiling water over it for a minute or so or till it just wilts.

  • Refresh under cold water to stop it cooking, drain it well, and pat dry.

  • Put the spinach in a bowl, add the creme fraiche, eggs, smoked salmon, and some pepper.

  • Stir till it is combined and then put it into the pastry case.

  • Put the grated Parmesan cheese over the top, and bake for about 25 minutes on a lower heat, till it is firm and going golden.

  • NOTE: I part baked the sweet potato first, and then added it back in the oven when I put the pie in.

  • Serve, and enjoy.

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